Our Italian winter tomatoes — pomodorini appesi — made it through late-April, when we finished up the last of them. Until then, we’d been enjoying them roasted on pizza, sautéed for pasta, tossed into scrambled eggs and stuffed into frittatas, ending up ceremoniously with a grand caramelized tomato tarte tatin. Above: A mix of red Aprile and yellow Ponderosapomodorini in March, ready for roasting. Below: The last batch, mostly Ponderosa, in April and set aside for the tarte tat in.

With a new season upon us, the idea of kitchen gardening is much on our minds: